Monday, 10 August 2009

Carrot Dip

As a pescatarian, I just love things like hummus so watch out for some lovely recipes for spreads, patés and dips over the next few weeks. I call this one a mousse although it really is not a mousse as there is nothing to make it fluffy but it's not thick enough for a spread (though I eat it on bread for my lunch) or paté and so much more than a dip. Can't wait for lunch tomorrow!

1kg carrots, peeled and cut into 2-3cm long pieces
1tsp freshly ground cumin
freshly ground black pepper
sea salt
1 large or 2 small garlic cloves, crushed
juice of 1/2 a lemon
2tbsp extra virgin olive oil

1. Cook the carrots in as little water as possible with pepper and salt until soft. I managed to have less than a tablespoon of liquid left, tonight ;) Drain and leave to cool.

2. Put all the ingredients into a food processor or beaker for a hand-held blender and purer.

Serve with crudités, on bread, steamed or roasted veg, even fish. Delish!

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